As of late, I have been committed to a noodle bowl that I spontaneously created, and because I find it to be so tasty I thought I would share it with you. If you enjoy it as much as I do, please let me know!
You will need:
- 1 1/4 cups of Barilla corn penne pasta (it’s gluten-free)
- 2 fillets of tilapia
- 2 tbsp of red pepper hummus
- 4-5 mini bok choy
- Spaghetti-style zucchini (I purchase mine from Sobey’s)
- Salt and pepper to taste
Begin by boiling a pot of water on a stove, adding the pasta once the water has come to a boil. While the pasta is cooking, place the tilapia fillets in a saucepan that is filled halfway with water. Heat the saucepan on high until the water begins to boil, then reduce heat and allow to simmer until the fish is cooked through. Using the same water, mix together the bok choy and the zucchini, and allow to cook until softened.
Once the fish and veggies are cooked, place in a bowl with the pasta once it is finished cooking. Add sriracha, salt and pepper, and the hummus, and toss together until evenly mixed.
Voila! You have officially made yourself a fresh, quick, healthy, and absolutely delicious noodle bowl.
I love this recipe not only for its efficiency and taste but further for its flexibility. Proteins can be added or removed, depending on your dietary preferences, as can the types of veggies used. If you’re not a fan of spice, opt for tomato sauce and basil rather than sriracha and red pepper hummus. If fish isn’t something that makes your taste buds sing, add in some chicken or beans instead.
I make two servings of this dish and save one for the following day. It keeps well in a fridge in a closed container, and a simple reheat is all that is needed to enjoy this noodle bowl again at a later date.